Recipe for Andalusian Cold Tomato Gazpacho

A refreshing chilled Spanish soup made from ripe tomatoes, peppers, and cucumbers.

Ingredients

Vegetables

• 1kg ripe tomatoes
• 1 green bell pepper
• 1 cucumber
• 1 small red onion
• 2 garlic cloves

Liquids

• 60ml extra virgin olive oil
• 30ml sherry vinegar
• 5g salt
• 100g stale white bread, soaked

Preparation

Blending

1. Roughly chop 1kg tomatoes, pepper, cucumber, and onion, removing any tough seeds or skins
2. Place all vegetables and the garlic into a high-powered blender and pulse until completely smooth
3. Add the soaked bread, 60ml olive oil, 30ml vinegar, and salt then blend again for 2 minutes

Chilling

1. Pass the blended soup through a fine-mesh sieve to remove any remaining pulp or small seeds
2. Transfer the smooth liquid to a pitcher and refrigerate for at least 2 hours until ice cold
3. Pour into chilled bowls and garnish with a drizzle of olive oil and small diced vegetables

Tips

• Use the ripest tomatoes possible as they are the primary source of flavor and color for this soup
• Chilling the soup thoroughly is essential; the flavors change and improve significantly as the temperature drops
• For an even smoother texture, peel the tomatoes and cucumber before blending them